Monday, December 3, 2012

I make this Red Velvet Cake every Christmas & it is always a hit. Now I make double so I can also make them into cupcakes. The cream cheese frosting is great with or without the pecans. This recipe makes enough for a 2 layer cake or 12 cupcakes.INGREDIENTS:2 1/4 cups sifted cake flour 2 TSP cocoa powder1 TSP baking soda1 TSP baking powder1 TSP salt1 1/2 cups sugar1/2 cup (1 stick) unsalted butter, softened 2 large eggs1 cup buttermilk2 ounces red food coloring1 TSP distilled white vinegar1 TSP vanilla1. Preheat the oven to 350 degrees. Grease & flour 2 9 in pans.2. In a medium bowl sift the flour, cocoa, baking soda, baking powder & salt 3. In a large bowl cream the sugar with the butter. Beat in the eggs one at a time.4. Add the flour mixture alternating with the buttermilk. Beat in the food coloring & vinegar then add in vanilla.5. Pour the batter into the prepared pans or lined cupcake pan. 6. Bake for 20- 30 minutes until wooden toothpick comes out clean. Cool for 15 minutes then take them out & cool completely on wire rack.While cooling prepare the cream cheese frosting.Cream Cheese FrostingINGREDIENTS:1 8 ounce package of cream cheese, softened1/2 cup (1 stick) unsalted butter , softened1 pound confectioners' sugar1 TSP vanilla extract1 cup chopped pecans1. In a large bowl cream the butter & cream cheese. Beat in the confectioners' sugar until fluffy. Beat in the vanilla . Mix in the pecans or just sprinkle on the cake. Frost each layer of cake then the sides.

Rebecca, Formerly Just Mommy

Motherhood steals the identity of so many woman, but I am taking mine back! I was formerly just Mommy, but now I am trying to live a healthier lifestyle, working on my fitness, and trying to stay sane while smiling through it all.